Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Grill
- Baking dish
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut off the stem of the eggplants and slice them in half lengthwise.
3. Scoop out the flesh of the eggplants, leaving about 1/4 inch of flesh around the skin. Reserve the flesh.
4. Brush the eggplant halves with olive oil and place them on the grill, cut side down. Grill for 5-7 minutes or until lightly charred.
5. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the quinoa is cooked.
6. In a skillet, sauté onion, bell pepper, mushrooms, and garlic until tender. Add the reserved eggplant flesh and cook until soft.
7. Add cooked quinoa, sautéed vegetables, parsley, basil, oregano, Parmesan cheese, salt, and pepper to a mixing bowl. Mix well.
8. Stuff the eggplant halves with the quinoa mixture.
9. Place the stuffed eggplants in a baking dish and bake in the oven at 375°F for 20-25 minutes or until the eggplants are tender and the stuffing is heated through.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Grill temperature: medium-high heat
Baking temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Fat: 8g
Carbohydrates: 37g
Protein: 10g
Fiber: 10g
Sodium: 390mg
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Vegetable broth can be substituted with chicken broth.
- Parmesan cheese can be substituted with feta cheese.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the stuffing mixture.
- Use different herbs, such as thyme or rosemary, to flavor the stuffing.
- Add cooked ground meat, such as beef or turkey, to the stuffing mixture for a meatier version.
Tips and tricks:
- To make the eggplants easier to scoop out, slice them in half and sprinkle salt on the flesh. Let them sit for 10-15 minutes, then rinse off the salt and pat dry.
- Brushing the eggplants with olive oil before grilling helps prevent sticking.
- To make the stuffing ahead of time, prepare it up to step 7 and store it in the fridge until ready to use.
Storage instructions:
Leftover stuffed eggplants can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the stuffed eggplants in a baking dish and bake in the oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed eggplants on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the eggplants are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the stuffing is too dry, add a splash of vegetable broth or olive oil to moisten it.
Food safety advice:
- Make sure the eggplants are thoroughly cooked before serving.
- Store leftovers in the fridge within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Stuffed eggplants are a popular dish in Mediterranean cuisine, particularly in Greece and Turkey.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the grilled eggplant and the herbs in the stuffing.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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